Basel Honey

Ingredients

160 ml clover honey
130 gr granulated sugar
16 ml kirsch
7 gr cinnamon
1 peel
24 gr candied lemon
24 gr candied orange peel
80 gr blanched
280 gr all-purpose
300 gr powdered sugar
1 gr vanilla extract
19 1/2 by
280 gr flour
1/2 dough an
13 rectangle
1/2 dough
2 1/2 bars
45 ml water until thoroughly blended

Instructions

between the rectangles, pour over the top and quickly spread the glaze over the entire surface. Let stand until the glaze sets and turns white again, about 1 hour. Bend the rectangles to break apart or cut through the score marks to separate into bars. Let stand until the glaze is dry and hard. Pack airtight. Store for up to 3 weeks or more. Makes 50 to 60 1-by- 6 cm bars. [THE BALTIMORE SUN; November 25, 1990]